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Chocolate-Dipped Pretzels

When chocolate is melted, it may stay soft at room temperature unless it is heated to a specific temperature that allows it to harden, in a process called tempering. (See our directions.) If you decide not to temper the chocolate, simply melt it and dip the pretzels. Then freeze the dipped and coated pretzels to set the chocolate, and remove them shortly before serving. To dip the long, skinny rods, place melted chocolate in a slim glass, and dip in one end up to 2 1/2 or 3 inches.

  • Yield: Makes 25

Photography: Thayer Allyson Gowdy

Source: Martha Stewart Weddings, Summer 2011


  • 25 pretzel rods
  • 5 ounces semisweet chocolate, tempered
  • 3 tablespoons pearl sugar, for sprinkling


  1. Line a rimmed baking sheet with parchment paper. Dip one end of each pretzel in the chocolate, coating about 2 1/2 inches of pretzel. Tap off excess, and sprinkle with pearl sugar. Place on parchment-lined baking sheet. Repeat with remaining pretzels. Let stand until set. Serve immediately.

Cook's Notes

If storing pretzels, place in an airtight container between layers of parchment paper, and freeze.

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